How is everyone today? I just want to give a shout out to Lena from @the_authentic_mediterranean who just so happens to be an amazing Greek Food Blogger. 🙂 Lena contacted me a few days ago to ask if she could re-post my Sun Dried Tomatoes & Parmesan Salad Dressing on her IG page. I said Yes!! 🙂 I have been following Lena for a while and I love her work. If you have an IG account please drop by Lena’s page I am sure you will love it just as much as I do. 🙂 THANK YOU VERY MUCH!! SE EYXARISTO POLI!! 🙂
The other day I was reading a blogger’s post that said that Food Bloggers tend to write to much before the recipe and it gets boring, she also said a whole lot more but I am not going to go into it. I was upset when I first read the post but then I realised that this is what we like to do just like every other blogger.
I enjoy reading everyone’s post, some make me laugh, (some are just so funny), some make me cry, and some are so touching. We Food Bloggers tell our stories so that you can get to know who we are, our likes, dislikes, lives and our cultures. I believe that there is absolutely nothing wrong with that. 🙂
Since, I do not consider myself to be much of a writer, and I say this because I am much more of a talker, love to talk and when given the opportunity, I talk a lot. I say this because I studied Law, need I say more? 🙂 So I will leave you with that bit of info and on with the recipe hehehehe 🙂
This is the first time I have ever made these type of Muffins. I was a bit skeptical at first but then I said “why not” if they don’t turn out the way you want them to just try it again, it took me 3 tries before I got it right. 🙂
- 1 cup Barley Flour
- 1 cup All-Purpose-Flour
- 2 Eggs
- 1/2 cup Milk
- 1/2 cup Vegetable Oil
- Baking Powder teaspoon
- Salt tablespoon
- Sugar tablespoon
- 1/2 cup Seed Sunflower
In a large bowl add all dry ingredients and mix.
Continue by adding the remaining ingredients. Add some seeds into the batter, keep the rest for topping off the muffins.
Beat medium to high speed for 10 minutes.
Fill 1/2 of each cupcake mold.
Pre – heat oven to 180 degrees and bake for 40 minutes. Serve warm